Denise says:

  • This easy salmon tray bake is fresh, filling, and ideal for a simple midweek dinner.
  • Roasted baby potatoes and salmon are paired with sweet peas and a creamy dill tahini dressing that feels rich without any dairy. Finished with chilli flakes and toasted pumpkin seeds, it has plenty of texture and a gentle kick of heat.
  • Preparation Time:  20 minutes      
  • Cooking Time  35- 40 minutes  
  • Serves 4

Ingredients:

  • For the tray bake
  • 750g baby potatoes, halved
  • 1 red onion, cut into wedges
  • 200g frozen peas
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli flakes
  • Salt and black pepper
  • 1 lemon, half sliced and half for juice
  • 3 tablespoons pumpkin seeds – for garnish
  • 4 salmon fillets  approx. 200g – skinned
  • Dill tahini sauce
  • 5 tablespoons tahini
  • Juice of 1 lemon
  • 2–4 tbsp cold water
  • Small bunch fresh dill, finely chopped
  • 1 small garlic clove, grated
  • Garnish: Extra chilli flakes

Method

  1. Heat oven to 200°C fan, Add potatoes and red onion to a large roasting tray. Toss with olive oil, smoked paprika, chilli flakes, salt, and pepper. Roast for 25 minutes.
  2. While the potatoes cook, toast pumpkin seeds in a dry frying pan for 2–3 minutes until lightly golden. Set aside.
  3. Stir in the tray contents. Add salmon fillets and lemon slices. Roast for another 12–15 minutes until the salmon is cooked through.
  4. During the final 2 minutes, scatter frozen peas onto the tray so they warm through but stay bright green.
  5. For the dill tahini whisk together tahini, lemon juice, garlic, dill, and salt. Add cold water gradually until smooth and pourable.
  6. Drizzle over the dill tahini and scatter with toasted pumpkin seeds, extra chilli flakes, and rocket or watercress if using.
Serve straight from the tray with extra lemon wedges on the side.
Tagged in: English, Family Cooking, Family Dining, lemon, Lunch, new potatoes, onion, Peas, Pumpkin Seeds, Salmon, Tahini